1 (12 ounce) package Hershey’s raspberry chocolate chips
1 can dark chocolate frosting
1 cup chopped nuts (use your favorite)
Line an 8-inch pan with aluminum foil, letting foil hang over the edges for easy removal).
Melt chips. When melted, remove from heat and quickly stir in frosting then the nuts. Pour into pan. Refrigerate for a couple of hours. Remove from pan and remove foil. Cut into squares and store in refrigerator
Variations: You can also do this with milk chocolate chips and milk chocolate frosting, butterscotch chips and vanilla frosting or semisweet chocolate chips and dark chocolate frosting. You can also stir in miniature marshmallows. Just use your imagination for different combinations!
Cran-Raspberry Sherbet Mold
2 (3 ounce) boxes raspberry Jell-O
1 1/2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tablespoon lemon juice
In large bowl, dissolve Jell-O in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened.
Fold in sherbet and lemon juice. Transfer into 6-cup ring mold sprayed with nonstick spray. Refrigerate until firm.
Unmold and decorate with raspberries or cranberries.